Monday, May 11, 2009
Cooking With Paula Deen
I found this recipe in the May issue of Cooking with Paula Deen and it is so good! I tried to find a link for it but could not so here is the recipe;
Quick Chicken Parmesan
3/4 cup panko (Japanese bread crumbs)
1/2 cup grated parmesan cheese
1 1/2 tsp italian seasoning
1 tsp salt
1/2 tsp black pepper
1 1/2 lbs chicken tenderloins (I cut up 3 boneless, skinless breasts)
4 T oil, divided
1 6 oz bag fresh baby spinach
1 26 oz pasta sauce ( I used bertolli tomato & basil)
1 cup shredded mozzarella
1 16 oz box fettuccini, cooked according to pkg directions (I used Barilla Whole Grain thin spaghetti)
In a shallow dish, combine bread crumbs, parmesan cheese, Italian seasoning, salt, and pepper.
In a separate dish, lightly beat egg. Dip chicken in egg; dredge in bread-crumb mixture.
In a large ovenproof skillet, heat 3 T oil over medium heat. Cook chicken for 3 to 4 minutes per side, or until golden brown. Remove chicken from pan; set aside, and keep warm.
Add remaining 1 T oil to skillet: heat over medium heat, Add spinach: cook for 1 to 2 minutes or until spinach is wilted. Remove spinach from pan; set aside, and keep warm.
Add pasta sauce to skillet; place chicken over sauce. Bring to a simmer over medium heat; reduce heat, and simmer for 5 minutes. Top each chicken evenly with spinach. sprinkle with mozzarella cheese.
Broil for 3 to 4 minutes, or until cheese is melted and browned. Serve over pasta.
The flavors are so good together! I think the May issue is one of the best ones ever. There are lots of recipes I want to try. I've already made Bubba's Steak Finger recipe 3 times. He uses crushed saltines in the dry mixture and it makes for a good flavor.....
Have a good evening all!